Baileys Pecan Pie

Baileys Pecan Pie

Pecan pie’s classic custardy texture gets a boozy punch thanks to the addition of Baileys. Dark brown sugar and dark corn syrup can be a dark pudding, but you can of course use light brown sugar and light corn syrup if you want. To enhance the taste, brush the finished warm pie with the remaining teaspoon of Baileys. End it with whipped cream or ice cream, or serve it for a post-Thanksgiving breakfast with a cup of coffee.

1 1/2 cups toasted pecans, chopped
1 (9-in.) frozen deep-dish piecrust shell (such as Mrs. Smith’s)
2/3 cup packed dark brown sugar
2 teaspoons all-purpose flour
1/2 teaspoon kosher salt
1 cup dark corn syrup
 1/3 cup (about 2 1/2 oz.) unsalted butter, melted
3 large eggs
1/4 cup (2 oz.) Irish cream liqueur (such as Baileys), divided

How to Make It
Step 1
Preheat oven to 375°F. Sprinkle pecans over bottom of piecrust shell. Whisk together brown sugar, flour, and salt in a large bowl. Add corn syrup, melted butter, eggs, and 3 tablespoons of the liqueur; whisk until smooth. Slowly and gradually pour mixture over pecans, stopping halfway to allow mixture to sink into pecans before pouring in remaining mixture. Loosely cover edges of piecrust with aluminum foil.

Step 2
Bake in preheated oven 30 minutes. Remove foil. Continue baking until set, about 15 minutes, loosely covering filling with foil during final 10 minutes to prevent excessive browning, if necessary.

Step 3
Brush pie top evenly with remaining 1 tablespoon liqueur. Allow to cool completely on a wire rack, for about 1 hour. Refrigerate until firm, about 2 hours.

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